How to cook a neck in the oven. Baked pork neck in spicy sauce

29.10.2019 Vegetable dishes

From time to time we have to solve the problem of the festive menu, because it is not so easy to surprise the friends invited to visit. Of course, you can order a table in a restaurant and spend the evening without any hassle. But sometimes you want to sit with good people in a cozy home environment at the table with delicious homemade food, cooked with love.

Baked pork neck in a spicy sauce is perfect for such occasions. This is the best option for the main meat dish, which does not require a lot of time and effort.

To prepare this dish, you will need a roasting sleeve and a suitable part of the pork carcass, since the final result and the quality of the dish depends on the chosen product. Many people choose the back or shoulder blade for this. Well, this is, of course, a matter of taste. It seems to me that pork neck fits better, after cooking it will be very soft and tender.

But what makes the necklace spicy? Of course the spices! In my case, this is honey, soy sauce and ground nutmeg. Now we will assume that we have decided on the seasonings and meat and we can proceed to the process of its heat treatment.

Products: 2.5 kg of pork neck, 1 teaspoon of honey, 2 tablespoons of soy sauce, 0.5 teaspoon of ground nutmeg, a mixture of freshly ground peppers and salt to taste.

Cooking baked pork collar in a spicy sauce

Prepare the sauce first. To do this, put a spoonful of honey in a saucepan, pour soy sauce, add ground nutmeg, salt and a mixture of freshly ground peppers.

Stir the sauce well to dissolve the honey completely.

Rinse the meat under running cold water and dry with a paper towel. Then pour the sauce over the meat on all sides. The sauce will be absorbed into the meat, penetrating into its fibrous structure.

Wrap the neck in a sleeve or baking foil.

Place the meat on a baking sheet and marinate for about 30 minutes.

12.03.2018, 09:06

What part of the animal's carcass is the neck from?

Butchers distinguish the meat of cloven-hoofed animals by varieties, depending on which part of the carcass a particular piece was obtained from.

Existing meats:

the first is pork from all parts of the body;
the second is the forearm, head and shins.

The collars are anatomically related to the forearm, but fall into the first grade along with the loin. The fact is that pigs in the process of life practically do not use the muscles on the back along the spine and very rarely move their heads - this gives the meat that extraordinary tenderness.

The minimal mobility of the pig's neck contributes to the formation of fatty streaks in the muscle tissue - this is the reason why pork neck is incredibly juicy after cooking.

A healthy diet involves eating protein foods that are found in animal products.

The richest product in protein amino acids is meat. Pork contains more than 20 amino acids necessary for the growth and development of the human body. That is why pediatricians strongly recommend adding pork neck to complementary foods for children over 9 months old. To prepare complementary foods, meat must be boiled and ground.

Adults and the elderly should also pay attention to pork collars, because protein products stimulate cell division in the body, which adds strength and slows down the aging process.

In addition, collars have a whole list of mineral elements:

B vitamins;
iron;

For these reasons, doctors and nutritionists agree that meat should be present in a person's diet at least 2 times a week.

Pork neck dishes

Hundreds of culinary masterpieces have been created around the world based on the neck of a pork carcass.

Shashlik... People often take pork neck when they are going out on a picnic. We all love shish kebab, and when it is made from a collar, it turns out incredibly soft and juicy pieces of meat.

You will get a great kebab if you keep the meat in a good marinade, so we bring to your attention a spicy marinade specially for the kebab.

To prepare the marinade, you must take:

soy sauce - 6 tablespoons;
a couple of onions;
half a head of garlic (crush);
honey - 3 tablespoons;
sunflower oil - 4 tablespoons;
juice of one lemon;
salt;
ground pepper and chili.

All components must be mixed in one bowl. Then the neck cut into pieces is added there, everything is thoroughly mixed and it remains to be infused for 3 hours in the refrigerator.

During frying, the meat must be turned over every 3 minutes, you can sprinkle it with the remnants of the marinade diluted with water so that the kebab does not come out dry.

Your family will definitely ask for additional supplements when you cook this dish.

The process of making a collar is not complicated, so even novice cooks should not have any difficulties.

Dish ingredients (for 4 people):

half collar;
cumin and thyme;
Apple;
carrot;
bulb;
pepper and salt.

First you need to grind the cumin and thyme in a coffee grinder, then take out the neck and roll it in salt, pepper, thyme and caraway seeds.

After deboning, the meat is laid out on a hot skillet and fried on all sides.

Pour a glass of water into a goose pan (or other suitable saucepan), put an apple cut in half, a carrot, an onion and the neck itself. All this is covered with a lid and sent to stew in the oven at 180 degrees for 2.5 hours.

Meat delicacies from "UkrPromPostach"

UkrPromPostach offers its customers both the freshest raw meat and the widest selection of ready-made meat products.

The assortment includes a baked neck "Pereyaslavskaya", it will become a decoration for any festive table, and a pork neck "Special", which can satisfy even the most demanding gourmets with its refined taste.

How to choose a quality pork neck

Fresh pork is pinkish, while stale meat is dull.

An old piece of meat gives out its elasticity: good meat quickly regains its shape when pressed, and stale meat remains squeezed.

Do not take chapped meat. On the cut, such pieces shine, which indicates the beginning of active reproduction of bacteria.

Buying meat in "Ukr Prom Postach", you can be sure that you are getting a high-quality and fresh product. We cooperate only with bona fide suppliers of raw materials and adhere to all sanitary standards in our own production.

Where to buy quality meat in Kiev

The chain of stores "UkrPromPostach" in Kiev will help to realize all your culinary fantasies. The assortment of our stores always contains only fresh pork and beef, a wide selection of ready-made meat products and sausage products.

UkrPromPostach is open to cooperation with restaurants, cafes and hotels. We carry out orders for wholesale deliveries from 30 kg, more details. Delivery of goods is carried out in specially equipped vehicles. The buyer receives safe products, which is confirmed by the relevant certificates and certificates.

Posting ads is free and registration is not required. But there is pre-moderation of ads.

Pork neck is the most delicious and healthy part of a pig carcass. The neck meat is tender and not capricious in preparation. The main characteristic when choosing meat is its freshness. A fresh neck has a pink color, a pleasant smell, when pressed, it is springy and has a soft consistency. The neck has layers of fat, they should be white. You should not buy meat with dark lard - this indicates that the meat has been in the store for a long time. A sticky surface and a weathered crust also speak of expiration.

Content of vitamins and useful elements

Pork neck contains vitamins B1, B2, B6, B9, vitamin E, PP. Of useful minerals and trace elements, tin, nickel, iron, zinc, iodine, cobalt, molybdenum, fluorine, copper, manganese, chromium are contained.

Beneficial features

Pork neck is a food rich in minerals and vitamins. It contains a sufficient amount of arachidonic acid. It helps maintain the nervous system and maintains resistance to stress. It is an excellent antidepressant and promotes cell regeneration. Pork neck is recommended to be added to complementary foods for babies from 9 months. Before adding, boil the meat, remove the fatty areas and grind.
For all its usefulness, pork can be a source of bacteria. When buying meat, you do not know what you fed the animal, and how it got sick, so you should heat the meat.
Pork should not be used for stomach problems, high cholesterol, histamine, growth hormones. Doctors and nutritionists advise including it in the diet at least 1-2 times a week. The beneficial substances of this meat are quickly absorbed and synthesized in the body.

Application

Pork neck is ideal for kebabs, grilled steaks and barbecues. Excellent cutlets and meatballs are made from this meat. This meat is used for making rich broths, borscht, dolma, hodgepodge and cabbage soup. The most common dish is potato stew. For cooking you will need:
4 pots;
16 medium potatoes;
500 gr. meat;
hard cheese;
mayonnaise or sour cream;
oil and spices;
onions and carrots.
1. Make a stir-fry with onions and carrots. Then stew the pieces of meat in this roast.
2. Peel potatoes, cut into cubes and lay in layers, alternating with meat.
3. Pour 1/3 of the pot with salted water with spices.
4. Pour sour cream or mayonnaise on top.
5. Bake in the oven at 160 degrees for about an hour.
After baking, sprinkle with cheese and garnish with herbs.

Latest forum topics on our website

Bell / What mask can you do to get rid of blackheads?
Bonnita / Which is better - chemical peeling or laser?
Masha / Who did laser hair removal?

Other section articles

	horsemeat People began to use horse meat thousands of years ago. There is even an opinion that initially horses were domesticated for meat, and only later they began to be used for transporting goods. Currently, the use of horse meat products is not widespread in the world, and in most countries horse meat is considered a delicacy. This is due to religious prohibitions on the use of such food, as well as the need for large pastures. Nevertheless, horse meat dishes are rich in vitamins and useful microelements and are great for humans.
	Veal lungs Veal lungs are one of the healthiest and most dietary offal, which is very popular in Asian and Eastern countries. The main advantage of lungs over meat is its low fat content and excellent absorption by the body. This offal has almost no contraindications, and nutritionists advise including it in the diet of overweight people. The most useful and tasty lung of young calves 3-4 months old.
	Pork neck Pork neck - part of the second grade pig carcass. Due to the moderate amount of fat and tenderness of the meat, the neck is the most consumed part of pork. The meat is easy to digest and has a unique taste.
	Beef Beef is the most popular type of cattle meat. It is widely used in the preparation of traditional dishes in many countries due to its beneficial properties and high nutritional value. Depending on how the meat is cut, there are several varieties of beef. The highest grade includes the thigh, chest, fillet, back. The first class includes the shoulders and shoulder blades, and the second - the shins.
	Lamb Lamb is the accepted designation for the meat of young sheep and lambs under the age of 1 year. Lambs are bred in different parts of the world, they are most popular in England, China, Great Britain. A conditional classification of lamb by age group has been adopted. The first group includes dairy lambs 3.5-6 months of age, the second group - fattened lambs at the age of 6-8.5 months, the third subgroup includes young lambs 10-12 months old.
	Chicken skin Chicken skin is considered a valuable culinary product. It is dietary and nutritious; it fully replaces fatty meats. Properly cooked, it has a very unusual taste, which is preferred by gourmets.
	Losyatina Elk meat is one of the rare delicacies on our table. When choosing elk meat for cooking, you need to know that 2-3 year old elk have the most tender meat. The meat of an already adult animal is tougher and has a fibrous structure. Female meat is generally much more tender than male meat. This offal is the most environmentally friendly meat. Deer live in the forest, breathe clean air and drink spring water. The technology of cooking this meat does not differ from the technology of cooking meat, any cattle, but it has a sour taste.
	Pork belly Pork belly is the portion of the muscle and fat tissue that is found under the head. The brisket is not consumed in its pure form, because it is the most high-calorie and fatty part of the carcass. It is used primarily for fat production. Already in the 19th century, housewives knew into which parts the pork was cut and how to distinguish them. Melted pork belly fat is used as an additive to cutlets or in pate. In production, it is used to prepare puff pastry.
	Pigeon meat Since time immemorial, pigeons have always been close to human habitation. The image of this small bird with modest plumage has become a symbol of peace and love around the globe. Once upon a time, pigeons were the only bond, and pigeon mail flourished for many years. They easily get used to a person, and become true friends. And besides this, pigeons have surprisingly tender and tasty meat, which for many centuries, and even now, is considered a rare delicacy. Pigeon meat dishes were served on the table of the high nobility and the royal family, it was not possible for the poor people to taste this curiosity. Nowadays, farmers in many countries breed special meat pigeon breeds. The pioneers in this business were the inhabitants of northern Africa and the Mediterranean. And now their positive experience has been taken up by the peasants of Hungary, France and the United States. Birds intended for food are not allowed to fly much, so their meat is especially tender and juicy.
	Beef tongue Beef tongue is the leader in offal. It has a high nutritional value, like all offal, but at the same time it has an exquisite gourmet taste. The prepared tongue does not put a lot of stress on the digestive system, due to the almost complete absence of connective tissue.

There are all sorts of ways to bake meat, with vegetables, with fruits, in a wide variety of marinades and using the most imaginable and unthinkable ingredients. For example, a pork neck baked in an onion is a very good option - it turns out very soft and aromatic meat. But it is better to eat it hot or warm - since the neck is quite oily. If you like chilled meat, then you can cut it into thin steaks and make delicious sandwiches for a quick bite.

Ingredient List:

2 large onions
700 g pork neck
1.5 tsp salt,
1 tsp spices,
2 tbsp vegetable oil,
0.5 tsp dried thyme.

Preparation

1. First, take two large onions, remove the husks and chop the vegetables into small pieces. You can even coarsely grate the onion to make a gruel.

2. Add salt, spices, dried thyme, vegetable oil to the onion bowl. You can use black, red ground pepper, coriander, paprika, or use ready-made sets of spices. Mix everything well, be sure to crush the onion so that it gives more juice.

3. Put 1/3 of the onion on the foil, put a piece of meat on top. It must be washed and dried in advance with a towel, cut off excess veins, pieces of fat.

4. Cover the neck with the remaining onion, tuck the foil in parallel so that the onion evenly covers all the meat. After you are finished, wrap the edges of the foil tightly and leave the meat as it is for an hour or more.

5. After an hour or two, send the meat in foil to an oven preheated to 200 degrees. You need to bake for at least an hour, after 40 minutes you can gently unfold the foil so that the neck is browned. Let the finished collar cool slightly, then cut it into steaks and serve with a side dish, vegetable salad along with sauce and spices.